Deep Fried Clams
|Oyster crackers||2 Cup (32 tbs), finley crushed|
|Poultry seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground marjoram||1⁄4 Teaspoon|
|Whole baby clams||10 Ounce (For frying)|
|Drained oil||100 Milliliter (For frying)|
Mix cracker crumbs, poultry seasoning, salt, cayenne, garlic powder and marjoram in large plastic food storage bag.
Beat eggs slightly in small mixing bowl.
Gently stir in clams.
Remove a few clams with slotted spoon and add to cracker mixture.
Shake to coat.
Remove clams from cracker mixture; set aside.
Repeat with remaining clams.
Heat 2 to 3 inches Oil in deep-fryer or large saucepan to 375°F.
Fry a few clams at a time, about 30 seconds, or until golden brown.
Drain on paper towels.